- Clean the weeds and other weeds
- Use of cover crops (cover crop), especially species of legumes such as Peuraria javanica, Centrosema pubescens, Calopogonium mucunoides & C. caeraleum to prevent weed growth, especially herbaceous species
- Use also used for cover crops such as Leucaena, Gleresidae and Albazia, this crop is planted year before the planting of cocoa and in the third year the number decreased down to 1 tree cacao tree protector for 3 (1: 3)
- Biji kakao untuk benih diambil dari buah bagian tengah yang masak dan sehat dari tanaman yang telah cukup umur
- Sebelum dikecambahkan benih harus dibersihkan lebih dulu daging buahnya dengan abu gosok
- Karena biji kakao tidak punya masa istirahat (dormancy), maka harus segera dikecambahkan
- Pengecambahan dengan karung goni dalam ruangan, dilakukan penyiraman 3 kali sehari
- Siapkan polibag ukuran 30 x 20 cm (tebal 0,8 cm) dan tempat pembibitan
- Campurkan tanah dengan pupuk kandang (1 : 1), masukkan dalam polibag
- Sebelum kecambah dimasukkan tambahkan 1 gram pupuk TSP / SP-36 ke dalam tiap-tiap polibag
- Benih dapat digunakan untuk bibit jika 2-3 hari berkecambah lebih 50%
- Jarak antar polibag 20 x 20 cm lebar barisan 100 cm
- Tinggi naungan buatan disesuaikan dengan kebutuhan sehingga sinar masuk tidak terlalu banyak
- Penyiraman bibit dilakukan 1-2 kali sehari
- Penyiangan gulma melihat keadaan areal pembibitan
- Pemupukan dengan N P K ( 2 : 1 : 2 ) dosis sesuai dengan umur bibit, umur 1 bulan : 1 gr/bibit, 2 bulan ; 2 gr/bibit, 3 bulan : 3 gr/bibit, 4 bulan : 4 gr/bibit. Pemupukan dengan cara ditugal
- Siramkan POC NASA dengan dosis 0,5 - 1 tutup/pohon diencerkan dengan air secukupnya atau semprotkan dengan dosis 4 tutup/tangki setiap 2-4 minggu sekali
- Penjarangan atap naungan mulai umur 3 bulan dihilangkan 50% sampai umur 4 bulan
- Amati hama & penyakit pada pembibitan, antara lain ; rayap, kepik daun, ulat jengkal, ulat punggung putih, dan ulat api. Jika terserang hama tersebut semprot dengan PESTONA dosis 6-8 tutup/tangki atau Natural BVR dosis 30 gr/tangki. Jika ada serangan penyakit jamur Phytopthora dan Cortisium sebarkan Natural GLIO yang sudah dicampur pupuk kandang selama + 1 minggu pada masing-masing pohon
- Marking is made from bamboo height 80-100 cm
- Replace the stem marker as a benchmark in the next pengajiran
- To align the stake using a rope in order to obtain the same spacing
- The size of planting holes 60 x 60 x 60 cm at the end of the rainy season
- Give manure mixed with soil (1:1) plus 1-5 grams of TSP fertilizer per hole
- At the time of cocoa seedlings planted shade trees should have grown well and the shade while the 1-year-old
- Planting cocoa with intercropping system does not need shade, such as intercropping with coconut trees
- Seedlings transferred to the field in accordance with its type, for cocoa seedlings planted after Noble 6 months of age, Cocoa Lindak age 4-5 months
- Planting time is enough rain and shade should be perfect preparation. When the transfer of cocoa seeds should not form the middle of young leaves (flush)
- Pruning branches aimed at the establishment of a balanced and good vegetative growth. Protective tree pruning is also done for branching and leaves grow tall and good. Trimming there are several kinds:
- Prune Form, do the age of 1 year after emerging primary branch (jorquet) or until age 2 years with 3 branches leaving a good primer and located symmetrical.
- Crop Care, aims to reduce excessive vegetative growth by removing water shoots (wiwilan) on the main stem or branches.
- Crop production, aiming for the light to enter but not directly so the flower can be formed. Crop is depending on the circumstances and seasons, so there is heavy crop in the rainy season and light pruning during the dry season.
- Restoration Snip, cut plant parts are damaged and maintain shoot water or can be done by side budding.
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| Cocoa Fruit |
Theobroma cacao also cacao tree and cocoa tree, is a small (4–8 m or 15–26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to the deep tropical region of the Americas. Its seeds are used to make cocoa powder and chocolate. There are two prominent competing hypotheses about the origins of the domestication of the originally wild Theobroma cacao tree. One is that wild examples were originally distributed from southeastern Mexico to the Amazon basin, with domestication taking place both in the Lacandon area of Mexico and in lowland South America. But recent studies of Theobroma cacao genetics seem to show that the plant originated in the Amazon and was distributed by humans throughout Central America and Mesoamerica.
The tree is today found growing wild in the low foothills of the Andes at elevations of around 200–400 m (650–1300 ft) in the Amazon and Orinoco river basins. It requires a humid climate with regular rainfall and good soil. It is an understory tree, growing best with some overhead shade. The leaves are alternate, entire, unlobed, 10–40 cm (4–16 in) long and 5–20 cm (2–8 in) broad. Poisonous and inedible, they are filled with a creamy, milky liquid and taste spicy and unpleasant.
The flowers are produced in clusters directly on the trunk and older branches; they are small, 1–2 cm (1/2–1 in) diameter, with pink calyx. While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the order Diptera. The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare a refreshing juice. Each seed contains a significant amount of fat (40–50%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine.
The scientific name Theobroma means "food of the gods". The word cacao itself derives from the Nahuatl (Aztec language) word cacahuatl, learned at the time of the conquest when it was first encountered by the Spanish. Similar words for the plant and its by-products are attested in a number of other indigenous Mesoamerican languages.
History of cultivation
Cultivation, use, and cultural elaboration of cacao were early and extensive in Mesoamerica. Ceramic vessel with residues from the preparation of cacao beverages have been found at archaeological sites dating back to the Early Formative (1900-900 BC) period. For example, one such vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico dates cacao's preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC.
In a study of Theobroma cacao tree genetics by Motamayor, et. al they suggest a domestication and spread from lowland Amazonia, contesting an earlier hypothesis that the tree was domesticated independently in both the Lacandon area of Mexico, and in Amazonia. The cacao tree belongs to the Theobroma genus, in the Sterculiaceae family, that contains 22 species. Today, the most common of the cultivated species is Theobroma cacao, with two subspecies and three forms. Wild cacaos falling into two groups. The South American subspecies spaerocarpum has a fairly smooth melon-like fruit. In contrast, the Mesoamerican cacao subspecies has ridged, elongated fruits. At some unknown early date, the subspecies T. cacao reached the southern lowlands of Mesoamerica and came into wide usage.
The Maya believed that the kakaw (cacao) was discovered by the gods in a mountain that also contained other delectable foods to be used by the Maya. According to Maya mythology, the Plumed Serpent gave cacao to the Maya after humans were created from maize by divine grandmother goddess Xmucane (Bogin 1997, Coe 1996, Montejo 1999, Tedlock 1985). The Maya celebrated an annual festival in April to honor their cacao god, Ek Chuah, an event that included the sacrifice of a dog with cacao colored markings; additional animal sacrifices; offerings of cacao, feathers and incense; and an exchange of gifts. In a similar creation story, the Mexica (Aztec) god Quetzalcoatl discovered cacao (cacahuatl: "'bitter water"'), in a mountain filled with other plant foods (Coe 1996, Townsend 1992). Cacao was offered regularly to a pantheon of Mexica deities and the Madrid Codex depicts priests lancing their ear lobes (auto-sacrifice) and covering the cacao with blood as a suitable sacrifice to the gods. The cacao beverage as ritual were used only by men, as it was believed to be toxic for women and children.
There are several mixtures of cacao described in ancient texts, for ceremonial, medicinal uses as well as culinary purposes. Some mixtures included maize, chili, vanilla (Vanilla planifolia), and honey. Archaeological evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at Uaxactun, Guatemala (Kidder 1947) and from the preservation of wood fragments of the cacao tree at Belize sites including Cuello and Pulltrouser Swamp (Hammond and Miksicek 1981; Turner and Miksicek 1984). In addition, analysis of residues from ceramic vessels has found traces of theobromine and caffeine in early formative vessels from Puerto Escondido, Honduras (1100-900 BC) and in middle formative vessels from Colha, Belize (600-400 BC) using similar techniques to those used to extract chocolate residues from four classic period (ca. 400 AD) vessels from a tomb at the archaeological site of Rio Azul. As cacao is the only known commodity from Mesoamerica containing both of these alkaloid compounds, it seems likely that these vessels were used as containers for cacao drinks. In addition, cacao is named in a hieroglyphic text on one of the Rio Azul vessels. Cacao was also believed to be ground by the Aztecs and mixed with tobacco for smoking purposes.
The first Europeans to encounter cacao were Christopher Columbus and his crew in 1502, when they captured a canoe at Guanaja that contained a quantity of mysterious-looking "almonds." The first real European knowledge about chocolate came in the form of a beverage which was first introduced to the Spanish at their meeting with Moctezuma in the Aztec capital of Tenochtitlan in 1519. Cortez and others noted the vast quantities of this beverage that the Aztec emperor consumed, and how it was carefully whipped by his attendants beforehand. Examples of cacao beans along with other agricultural products were brought back to Spain at that time, but it seems that the beverage made from cacao was introduced to the Spanish court in 1544 by Kekchi Maya nobles brought from the New World to Spain by Dominican friars to meet Prince Philip (Coe and Coe 1996). Within a century, the culinary and medical uses of chocolate had spread to France, England and elsewhere in Western Europe. Demand for this beverage led the French to establish cacao plantations in the Caribbean, while Spain subsequently developed their cacao plantations in their Philippine colony (Bloom 1998, Coe 1996). The Nahuatl-derived Spanish word cacao entered scientific nomenclature in 1753 after the Swedish naturalist Linnaeus published his taxonomic binomial system and coined the genus and species Theobroma ("food of the gods") cacao.
Traditional pre-Hispanic beverages made with cacao are still consumed in Mesoamerica. These include the Oaxacan beverage known as tejate.
Land Preparation
Cacao Seeds
Implantation
Planting hole
Planting Seeds
Pest & Disease Control
Silkworm span (Hyposidea infixaria; Family: Geometridae), attack at the age of 2-4 months. The attack caused severe leaf veins stay young leaves only. Control by PESTONA dose 5-10 cc / liter.
Silkworm Jaran / Horse (Dasychira inclusa, Familia: Limanthriidae), there are hairs on the dorsalnya itching like a feather (hair) on the neck of a horse, is at the marke 4 and 5 are white or black, or brown caterpillars are blackish-brown . Control with natural enemies and predators mendosa Carcelia Apanteles spp, spray PESTONA.
Parasa lepida and Ploneta diducta (Silkworm Srengenge), carried out the attack after another because both species are quite different life cycles and how to put kokonnya, so that future development will interchangeably. The highest attack on young leaves, buds which is central to life and flowers are still young. Lifecycle Ploneta diducta 1 month, Parasa lepida longer than the Ploneta diducta. Control by PESTONA.
Lice - alliance (Pseudococcus lilacinus), a white flea. Symbiosis with black ants. Symptoms of attack: the infection at the base of the fruit in a protected place, further destruction to the fruit that is still small, stunted fruit and eventually dry up and die. Control: plants attacked and burned trimmed, with predatory natural enemies; Scymus sp, black ants, parasitic Coccophagus pseudococci Natural BVR 30 g / 10 liters of water or PESTONA.
Helopeltis antonii, jabbed ovipositor to lay their eggs in young fruit, if there is no pest attack young fruit buds and young shoots. The adults are black, medium red chest, resembling the horns look straight. Feature of the attack, the fruit skin is black blotches and dry, stunted fruit growth, fruit stiff and very hard and ugly shape and small fruit dry and then die. Control is carried out with dose PESTONA 5-10 cc / lt (in fruit infected), the first day spray imago stage, day-to-7 carried out tests on eggs and on the 17th day are made to the nymphs who are still alive, so that truly effective control , field sanitation, disposal of infected fruit.
Mot cacao (Fruit Moth), Acrocercops cranerella (Family; Lithocolletidae). Fruits attacked by a great young, pale yellow color, seeds in the fruit can not expand and sticky. Control: environmental sanitation garden, fruit chocolate covered with a plastic bag that the bottom remains open (kondomisasi), the release of natural enemies of black ants and the fungus Beauveria bassiana antagonist (BVR) by spraying, spray with PESTONA.
Fruit Rot Diseases (Phytopthora palmivora), symptoms of an attack from the tip of the fruit or fruit appears brown at the base of the fruit that has large and small fruit would soon die. Control: remove fruit attacked and burned, regular pruning, spray with Natural GLIO.
Mushroom Upas (Upasia salmonicolor), attack the trunk and branches. Control: scrape and paint the stem or branch fell ill with Natural GLIO + HORMONIK, regular trimming, continue attacks cut and then burned.
Note: If a pest control using natural pesticides can not cope with the recommended use of chemical pesticides. To be more evenly spraying of chemical pesticides and are not easily lost by rainwater add Adhesives Straighten AERO 810, dose + 5 ml (1 / 2 cap) / tank.
Pruning
Harvest
When picking prepare rorak rorak and coordination-picking. Picking carried out on a ripe fruit but not too ripe. Cut the fruit stalks with leaves 1 / 3 part of the fruit stalk. Picking up the base of the fruit will damage the bearings of interest so that the formation of interest disrupted and if this is done continuously, the fruit production will decline. Fruit is picked ages 5.5 to 6 months of flowering, yellow or red. Fruit that has been plucked included in sacks and gathered near rorak. Picking done in the morning and afternoon solving. Solving the fruit with a bang on the stone to crack. Then, seeds removed and placed in sacks, was included in rorak leather available.
Processing Results
Fermentation, the initial stage of processing cocoa beans. Aims to simplify remove the pulp, eliminating the ability to grow grain, seed color change and get the aroma and taste delicious.
Drying, which has been fermented cocoa beans are dried to prevent mildew attacked by direct sunlight (7-9 days) or with a heating stove at 60-700C (60-100 hours). A good water content of less than 6%.
Sorting, to obtain a certain measure of cocoa beans on demand. Terms of quality fermented cocoa beans is not a maximum of 3%, maximum 7% water content, pest and disease attack a maximum of 3% and free of dirt.
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